If you’ve been on the lookout for a unique, comforting treat that perfectly balances cozy autumn flavors with a soft, chewy texture, this Butternut Squash Cookies Recipe is going to become your new favorite. These cookies are a delightful surprise—rich with warm spices and subtly sweetened by the natural goodness of butternut squash, they are just the kind of homemade treat that can brighten any afternoon. Whether you’re baking for a crowd or just craving a seasonal snack, these cookies bring a little extra sunshine and warmth to your baking adventures.
Ingredients You’ll Need
Gathering the ingredients for this Butternut Squash Cookies Recipe is straightforward, but don’t underestimate how each one plays a crucial role in creating the perfect bite. From the silky mashed squash to the rich brown sugar, every element works harmoniously to build that irresistible flavor and texture.
- 1 cup butternut squash, cooked and mashed: Adds moisture, natural sweetness, and a lovely tender crumb to the cookies.
- 1/2 cup butter, softened: Provides richness and helps achieve that melt-in-your-mouth softness.
- 1/2 cup brown sugar: Contributes deep, caramel notes and keeps the cookies delightfully chewy.
- 1/4 cup white sugar: Lightens up the sweetness and helps with crisp edges.
- 1 egg: Binds all the ingredients and adds structure to the dough.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, aromatic sweetness.
- 2 cups all-purpose flour: The foundation that creates a sturdy yet tender cookie.
- 1/2 teaspoon baking powder: Gives a gentle lift for a soft texture.
- 1/2 teaspoon baking soda: Helps with browning and spread for the perfect cookie shape.
- 1/2 teaspoon salt: Balances sweetness and highlights the spice.
- 1 teaspoon ground cinnamon: Adds fragrant warmth that makes these cookies feel like fall in every bite.
- 1/2 teaspoon ground nutmeg: A subtle hint of spice that complements the squash beautifully.
How to Make Butternut Squash Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures even baking and easy cleanup, setting you up for cookie success right from the start.
Step 2: Cream the Wet Ingredients
In a mixing bowl, combine the mashed butternut squash, softened butter, brown sugar, and white sugar. Cream them together until the mixture is light and fluffy—this is the secret to those perfectly chewy edges and tender centers.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is fully incorporated. This step adds moisture and depth of flavor that will shine through in every bite.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of dry ingredients brings the perfect balance of structure and spice to your cookies.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir until just combined to avoid overmixing, which keeps your cookies tender and soft—just as they should be in this Butternut Squash Cookies Recipe.
Step 6: Scoop onto Baking Sheet
Drop spoonfuls of the cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives each cookie enough room to spread slightly without merging together.
Step 7: Bake
Bake the cookies for 10-12 minutes until the edges turn a lovely golden brown. Keep an eye on them near the end—when they smell irresistible and have that slight golden edge, they’re ready.
Step 8: Cool
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set just right and makes sure you get that perfect tender bite.
How to Serve Butternut Squash Cookies Recipe
Garnishes
While these cookies are fantastic on their own, garnishing them with a light dusting of powdered sugar or a drizzle of cream cheese glaze can add a touch of elegance and extra sweetness that pairs wonderfully with the warm spices and squash flavor.
Side Dishes
Serve your Butternut Squash Cookies Recipe alongside a hot cup of chai tea, coffee, or even a glass of cold milk. These combos highlight the spicy warmth of the cookies and create a lovely cozy pairing perfect for any time of day.
Creative Ways to Present
For a festive touch, arrange the cookies on a rustic wooden board adorned with cinnamon sticks and autumn leaves. Alternatively, sandwich two cookies together with a light cinnamon cream cheese frosting for a unique twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Butternut Squash Cookies Recipe in an airtight container at room temperature. They stay fresh and soft for up to five days, making them a convenient snack anyone can enjoy after a busy day.
Freezing
If you want to keep these cookies longer, freeze them by placing cooled cookies in a single layer on a baking sheet, then transferring them to a freezer-safe container or bag once solid. They freeze well for up to three months without losing their tender texture.
Reheating
To enjoy your frozen cookies, simply thaw at room temperature or pop them in a 300°F oven for 5-7 minutes to revive their fresh-baked warmth. This little trick brings back the comforting softness and enhances the delightful flavors.
FAQs
Can I use canned butternut squash instead of fresh?
Absolutely! Just make sure to drain any excess liquid from canned butternut squash, then mash it well before using. It’s a great time-saver and works perfectly in this Butternut Squash Cookies Recipe.
Are these cookies gluten-free?
This recipe as written uses all-purpose flour, so it’s not gluten-free. However, you can experiment by substituting a gluten-free flour blend, but results might vary, especially in texture.
Can I add nuts or chocolate chips?
Yes, adding chopped walnuts, pecans, or even chocolate chips can be a delicious enhancement. Just fold them into the dough in step 5 for a little extra crunch or sweetness.
What is the best way to cook the butternut squash?
Roasting or steaming the squash until very tender works best. Roasting gives a slightly deeper flavor, while steaming keeps it lighter—either way, mashed squash adds wonderful moisture and flavor.
How soft or chewy are these cookies?
They are softly chewy with tender centers and slightly crisp edges. The combination of squash and brown sugar ensures a moist and delightful texture you won’t want to stop eating.
Final Thoughts
There’s something truly special about baking with butternut squash, and this Butternut Squash Cookies Recipe captures all the cozy flavors in a simple, satisfying treat. Whether you’re new to baking with squash or looking for a fresh cookie to add to your rotation, these cookies are a guaranteed winner. I can’t wait for you to make them and fall in love with every tender, spiced bite!
Print
Butternut Squash Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and spiced, these Butternut Cookies combine the natural sweetness of mashed butternut squash with warm cinnamon and nutmeg. Perfectly tender and lightly golden, they make a unique twist on classic cookies that’s both comforting and nutritious.
Ingredients
Main Ingredients
- 1 cup butternut squash, cooked and mashed
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature for the cookies.
- Cream Wet Ingredients: In a mixing bowl, cream together the mashed butternut squash, softened butter, brown sugar, and white sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until everything is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Form Cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butternut squash is well mashed to avoid lumps in the cookie dough.
- For a softer cookie, slightly underbake by removing at 10 minutes.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- Optionally, sprinkle a little coarse sugar on top before baking for a crunchy texture.
- You can substitute butter with margarine for a dairy-free version, though texture may differ slightly.
